Lemon Macaroon Tartlets Recipe - Allrecipes.com
Lemon Macaroon Tartlets Recipe
  • READY IN 40 mins

Lemon Macaroon Tartlets

Recipe by  

"This has always been an often-requested recipe for its looks, taste, and no-plate finger food option. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 24 mini tartlets Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 mini muffin cups.
  2. In a mixing bowl, combine 2 cups coconut, sugar, flour, vanilla and egg whites; stir well. Divide mixture evenly among the prepared mini muffin cups, pressing mixture into bottom and up sides of muffin cups (use cooking spray on hands to prevent the mixture from sticking to your hands).
  3. Bake in the preheated 400 degree F (200 degrees C) oven until the edges are browned. Cool 2 minutes in the muffin tins on a wire rack. Remove from tins and cool completely on a wire rack.
  4. Prepare lemon pudding mix according to package instructions. Spoon lemon mixture into each macaroon tartlet shell. Top with 2 teaspoons of whipped topping sprinkled with 1/2 teaspoon coconut.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2009

I use the same recipe for the coconut tart, but have used a variety of different fillings. Chocolate "ganache" - 1 cup of semi-sweet chocolate chips and 1 TB of milk, melt in microwave (30-60 seconds more or less, stirring frequently) and then stir until smooth. I do this in a Pyrex glass measuring cup and then just pour the chocolate filling into the tart cups. I sprinkle a little coconut on top (which I sometimes color with food coloring- like red, white and blue for 4th of July or red and green for Christmas) OR put a raspberry on top OR a little crushed almonds on top for an Almond Joy flavor. Lemon curd - just dollop lemon curd in the tart shell and top with a raspberry and then sprinkle with powdered sugar. Chocolate Cheesecake - just dollop refrigerated ready-made cheesecake filling into the tart shell and top with chocolate ganache. Raspberry cheesecake - put a small dollop of raspberry jelly in the tart and top with ready-made cheesecake filling and top with a raspberry and /or a little chocolate ganache. Really, the combinations are endless. I personally don't think pudding and cool whip sound very appetizing for these delicious tart shells.

Most Helpful Critical Review
Dec 31, 2011

No problems w the curd. Could not get the macaroons to mold into cups.

Aug 16, 2004

This was the hit of the shower I threw this past weekend! I made the macaroons a day in advance, substituted lemon curd for the pudding and piped real whipped cream on top with a snipped sandwich bag. Heavenly!

Jul 30, 2003

A nice fresh tasting summertime treat. To get a more intense lemon flavor I added lemon zest (the yellow peel from a fresh lemon)to the pudding mixture and topped the Cool Whip with coconut and lemon zest for added taste and presentation.

Apr 10, 2008

This rating is for the shells only. Easy and very good filled with the Lemon Curd by Margaret on this site.

May 09, 2003

Made these for my brother's wedding reception, and they were great! Very easy yet elegant. Next time I will splurge on time or money and either buy or make my own lemon curd - instant lemon pudding just doesn't have the intense lemon flavor I was hoping for. Or maybe I'll just replace some milk with lemon juice when I make the pudding...either way, will certainly make again. Thanks Andrea!

May 05, 2003

These look professionally made, and someone said they were the best things he'd ever tasted. Keep an eye on the macaroon shells when baking.

May 05, 2003

The lemon and coconut go very well together. These are perfect for parties, nice presentation and very tasty.


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  • Calories
  • 108 kcal
  • 5%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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